Description

Indulge in the ultimate comfort food with this Chicken Pot Pie Soup Recipe. This creamy, hearty soup captures all the classic flavors of a traditional chicken pot pie but skips the crust for a quicker, cozy meal. Perfect for chilly evenings or family gatherings, this dish is loaded with tender chicken, vibrant vegetables, and a luscious broth that warms you from the inside out. Simple to prepare and incredibly satisfying, it’s sure to become a staple in your kitchen. Serve it alongside freshly-baked biscuits or garlic bread for an extra touch of warmth and comfort.

Ingredients

Scale

6 Tbsp unsalted butter
1 medium yellow onion, chopped
2 medium carrots, sliced
2 celery sticks, chopped
8 oz mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken stock
1 lb Yukon gold potatoes, sliced
5 cups cooked chicken, shredded
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup whipping cream
Fresh parsley for garnish

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Instructions

In a Dutch oven over medium-high heat, melt the butter. Add the onion, carrots, and celery; sauté for 5–7 minutes until softened.
Stir in the mushrooms and garlic; cook for an additional 5 minutes.
Sprinkle in the flour and stir constantly for about 1 minute until golden.
Gradually add chicken stock and potatoes; season with salt and pepper. Bring to a boil then reduce to simmer for about 12–15 minutes until potatoes are tender.
Stir in shredded chicken, peas, corn, whipping cream, and parsley; simmer for another 5 minutes until heated through.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 4g
Sodium: 860mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 19g
Cholesterol: 75mg